Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lettuce Wrap | Chicken Lettuce Wraps | Chinese Food | Fakeaway | Takeout | Chinese Chicken

Chicken Lettuce Wraps

★★★★★

5 from 1 review

These chicken lettuce wraps are fast and fun guilty pleasure. Perfect as a fast appetizer to feed a crowd or a lighter lunch or dinner.

  • Total Time: 15 minutes
  • Yield: 10-15 moderately sized wraps 1x

Ingredients

Scale

For the filling:

  • 3 Tbsp olive oil
  • 4 cloves garlic, minced
  • 4 cups pre-cooked chicken, shredded or diced
  • 2 Tbsp soy sauce
  • 2 Tbsp sesame oil
  • 2/3 cup green onions, minced
  • 1/4 cup water chestnuts, diced
  • 1/4 cup hoisin sauce
  • 1 Tbsp oyster sauce
  • 2 tsp ginger, freshly grated
  • 2 Tbsp water

For the noodles: (optional)

  • rice noodles *
  • canola or vegetable oil, for frying

Assembly:

  • butter/bibb/boston lettuce, or iceberg or romaine if unavailable **

Instructions

For the filling:

  1. Heat the olive oil in a large skillet over medium heat and sauté the garlic for about 1 minute, just long enough for it to get fragrant. Take care not to let it burn.
  2. Toss in the chicken, soy sauce, sesame oil and green onions and stir so the chicken is fully coated.
  3. Add the water chestnuts, hoisin sauce, oyster sauce, grated ginger and water.
  4. Stir and reduce heat to low.
  5. Let simmer long enough for it to be heated through and until ready to serve, about 5 minutes. If mixture seems too dry, add water 1 Tbsp at a time until it has a lightly sauced consistency.

For the noodles: (optional)

  1. In a deep fryer, pour oil to the manufacturer’s fill line or about 1 inch if using a skillet, and heat to 350°F.
  2. Separate noodles into small handfuls, pulling the strands apart and breaking into sections about 2 inches long.
  3. Toss only a small handful at a time into the hot oil and fry until they expand and are just crispy, not browned. This process happens very fast, between 10 and 20 seconds. Two handfuls are usually enough, or you can fry more for a fun snack the rest of the week.
  4. Remove to a paper towel lined plate with a slotted spoon or spider and tap lightly to break the noodles apart.

For assembly:

  1. Layer the noodles and chicken mixture on the lettuce, wrap and enjoy.

Notes

tools

  • deep fryer or deep skillet
  • spider

*Get the thin kind that almost looks like hair. I have a thicker rice noodle in the photographs. No real measurement is needed, you’ll need only a couple small handfuls.

** Butter lettuce goes by many names, such as Bibb or Boston lettuce. Sometimes this can be sold as “living lettuce” at your local grocer. If unavailable, Iceberg or Romaine are also suitable replacements. Romaine is used in the photos, thus why they look like “boats” more than “wraps.”

Keywords: chicken lettuce wraps, fried rice noodles

Find it online: https://www.awayfromthebox.com/chicken-lettuce-wraps/